The recipe for March called for zucchini as the main
My Grassy Knoll Bullet
Okay, I missed April Fool's Day too. So I'm three days late and too many dollars short. Sue me.
Anyway, this is a wonderful springtime recipe, extremely simple and very versatile. It can be served as an entree or an appetizer and leftovers make an excellent starter base for a cheese sauce.
Creamy Zucchini SoupIngredients:
- 1 onion (approx. silver dollar sized or slightly larger)
- 2 pounds chopped zucchini
- 2 cups water or chicken broth (I went with the broth)
- salt & pepper to taste
- fresh dill to taste
- 3 to 4 triangles of Vache Qui Rit cheese (Laughing Cow, Boursin or cream cheese)
- Simmer onion and zucchini in water/broth for about 15 min. or until tender (you don't have to peel the zucchini)
- Puree in a food processor or blender (I used a "Daily" hand mixer right in the pot - really, who needs more dishes to clean?)
- Add cheese, salt and pepper (and dill - I didn't have any and omitted it since I don't like it)
- Stir until cheese has melted
That's it. Easy peasy simple.
Oh, right. The cheese sauce: If you have some leftover soup, just add some extra cheese (any type will do), some extra broth or milk if it becomes too thick, and other seasonings to taste. It's great over steamed broccoli, cauliflower, boiled potatoes or anything else you like dressed with cheese sauce - even peas (yeah dufus, I'm lookin' at you!).
Some of you may be wondering why "pumpkin" is included in the labels for this post. While I was looking for pictures of zucchini, I came across this:
(I think this might have been found at Charlie Brown's house)
Some time ago I participated in a weekly writing challenge hosted by a fellow blogger, Jenny Matlock. The prompt was a photo of a pumpkin patch and the above pic reminded me of my post for that week since it also involved zucchini. If you are interested, you can find it here.